Lollypop chicken sticks
<p>Simple yet delicious, this recipe for lollypop chicken sticks from NRL legend Darryl “The Big Marn” Brohman will become a new family favourite.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>500 g ground chicken meat</li>
<li>½ cup breadcrumbs</li>
<li>1 medium onion, peeled</li>
<li>½ teaspoon salt</li>
<li>2 tablespoons chopped fresh parsley</li>
<li>½ teaspoon lemon pepper</li>
<li>2 tablespoons lemon juice</li>
<li>oil for brushing</li>
<li>20 mini bamboo skewers, soaked in water for 30 minutes</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. Place the chicken in a bowl. Add the breadcrumbs. Using fine side of grater, grate the onion over the breadcrumbs to catch the juice. Add all remaining ingredients except the oil. Mix and knead well with your hands to combine and make the chicken mix fine. Stand for 15 minutes.</p>
<p>2. With wet hands take a portion of chicken and mould around the stick to a 35mm length. Arrange on an oiled tray, cover and refrigerate for 1 hour.</p>
<p>3. Prepare the barbeque for medium-hot direct-heat cooking. Oil the grill and place the chicken sticks on. Cook for 10–12 minutes, or until cooked through, turning frequently. Serve hot.</p>
<p><em><img width="110" height="142" src="https://oversixtydev.blob.core.windows.net/media/43114/big-marn-cover_110x142.jpg" alt="Big Marn Cover (1)" style="float: right;"/></em></p>
<p><em>This is an extract from </em>The Big Marn’s Barbeque Cookbook<em> by Darryl Brohman, New Holland Publishers RRP $35.00, available from all good bookstores or <span style="text-decoration: underline;"><a href="http://www.newhollandpublishers.com/" target="_blank"><strong>online</strong></a></span>. </em></p>
